Photograph by Mary Cowx ½ medium onion 1 clove garlic, minced 1 cup cherry tomatoes, halved 1 cup packed arugula, roughly chopped 8 eggs ½ teaspoon Kosher salt ½ teaspoon
Photograph by Mary Cowx
½ medium onion
1 clove garlic, minced
1 cup cherry tomatoes, halved
1 cup packed arugula, roughly chopped
½ teaspoon Kosher salt
½ teaspoon black pepper
¼ cup grated parmesan
⅓ cup ricotta cheese
Salt and pepper, to taste
Preheat oven to 400°.
In a skillet, heat olive oil over medium high heat. Once hot, add onion, season with salt and pepper, stir to combine, and reduce heat to medium. Cook the onion until soft (approximately 5 minutes), then add the garlic and cook one minute more. Gently fold in the cherry tomato halves and arugula, season once more with salt and pepper.
Meanwhile, in a large bowl, combine eggs, ½ tsp salt, ¼ tsp black pepper, and parmesan cheese. Whisk to combine. Pour the egg mixture into the skillet, and use a spatula to evenly arrange the ingredients. Cook for a few minutes, until the sides begin to set, then remove from heat. Using a spoon, dollop the ricotta cheese on top of the eggs.
Bake until the eggs are nearly set (approximately 7 minutes), then switch the oven to broil, and broil until the top of the frittata is set (approximately 1-2 minutes).
Remove from oven and allow frittata to cool. Slice and serve.print it